At the time I came up with this recipe, I was cat sitting for my partners dad. We were living in their house for a few days and had free reign of their cupboards. I fancied doing some baking, and so I had a rummage through the cupboards and threw together this super tasty Honey and Lemon Victoria Loaf Cake. And this time, I have lots of Pics! Yay! I hope you enjoy!
NB. The lemon and honey in this cake is quite subtle, if you would like it stronger, you may like to double the quantity of lemon and honey.
Eggs, Flour, Butter, Sugar
Preheat Oven to 160 degrees. This low temperature will allow your cake to cook evenly from the inside out.
Weigh out your ingredients. The desired size of your cake will determine how much batter you need. I used 2 large eggs. The key is to weigh the eggs, then measure the same weight out in butter, flour and sugar. Let the eggs and Butter reach room temperature before you continue.
In a Large Bowl, cream together the butter and sugar.
Into this add the flour a little at a time. There is no need to sieve as by switching the flour and eggs around, you are creating a smoother, more mousse like batter.
Keep mixing in the flour until it is fully combined. You should have a thick but soft paste.
In a small bowl, beat the eggs together.
a small amount at a time, add the egg to the mixture. This is the most important step! You need to go slowly to get the correct texture. If you add the egg too fast your mixture will become lumpy, which is not good at all!
once you have added the eggs, you should have a mousse like batter. All you need to do now is add the juice of half a lemon.
Place the mixture into a greased lined loaf tin and bake for around 25 minutes.
Once cooked, remove from oven and immediately pierce the top of the cake with a skewer or toothpick several times.
quickly drizzle the honey all over the top of the cake, then spread it out evenly with a pastry brush.
Leave to cool, then enjoy!
Let me know what you think!